W5 SUGAR CRUST SHORT CRUST

What is the primary difference between pies and tarts?

• Pies have a top crust, tarts do not

• Pies are baked, tarts are not

• Tarts are always sweet, pies are savory

• Tarts are larger than pies

What type of dough is Pâte Brisée?

• A dough that cannot be rolled out

• A rich flaky dough

• A soft dough for cookies

• A dough used only for tarts

Which method is used to ensure a tender, flaky crust?

• Over mixing the dough

• Using solid cold fat

• Using warm water

• Using high protein flour

What is the purpose of blind baking?

• To bake the filling before adding crust

• To ensure the crust is soggy

• To bake the crust before adding filling

• To add flavor to the crust

What does Pâte Sucrée produce?

• A flaky crust

• A crust that cannot be rolled out

• A very tender crust

• A savory crust

What is the effect of using too much water in pastry dough?

• Makes the dough easier to roll

• Decreases tenderness

• Increases flakiness

• Makes the crust more tender

What is docking in pastry production?

• Baking without filling

• Pricking the dough to release air

• Applying a glaze on top

• Mixing the dough by hand

Which ingredient helps to break down protein in flour?

• Sugar

• Water

• Salt

• Acid

What is the main purpose of fluting?

• To prevent the crust from rising

• To decorate the edges of pies or tarts

• To ensure even baking

• To add flavor to the crust

What is a common fault that leads to a tough pastry?

• Excessive moisture

• Too much sugar used

• Insufficient fat used

• Using low protein flour